Karaman tahini pide is a traditional bakery product specific to Karaman Province, located in Türkiye’s Central Anatolia Region. It was registered as a Protected Geographical Indication on January 9, 2024. The registration was carried out by the Karaman Provincial Directorate of Agriculture and Forestry under Law No. 6769 on Industrial Property, officially recognizing the product’s reputation associated with its geographical origin.

Characteristics

This product is made by baking dough prepared with bread wheat flour, fresh compressed yeast, salt, tahini, butter, and water in a stone oven over a wood fire. Ground walnut kernels may optionally be added. The finished product is 25–30 cm in diameter, disk-shaped, and has a crispy texture. Its color ranges from creamy tones to dark brown. When broken by hand, it reveals a fibrous interior structure, with a thickness varying between 0.6 and 1 cm.

Karaman tahini pide has a long-standing presence in Karaman’s culinary tradition. This historical connection requires that the product be produced exclusively within the boundaries of Karaman Province; all stages of production, processing, and packaging must take place within this geographical area.

Preparation

For the production of approximately 600–620 Karaman tahini pides, the following ingredients are used:

• 100 kg bread wheat flour
• 2 kg fresh compressed yeast
• 2 kg salt
• 80 liters tahini
• 25 kg butter
• 50–60 liters water
• 10 kg ground walnut kernels (optional)

gThe dough is prepared by kneading flour, water, salt, and yeast, and then left to rest for 2 hours. It is divided into 150–170 g portions. Each portion is flattened by hand, and about 130 ml of tahini and 40 g of melted butter are poured over and mixed. The dough is rolled up, rested for 20 minutes, then coiled into a disk shape. If desired, walnut kernels can be added during the rolling stage. The product is baked in a stone oven over a wood fire for about 5 minutes. The cooling process lasts 2 hours, after which the pides are packaged singly or in pairs in transparent, food-grade bags.

Inspection Process

The production of Karaman tahini pide is inspected at least once a year under the coordination of the Karaman Provincial Directorate of Agriculture and Forestry. The inspection committee consists of one expert representative each from the Karaman Municipality, Karamanoğlu Mehmetbey University Department of Food Engineering, and the Karaman Provincial Directorate of Agriculture and Forestry. Inspections verify ingredient compliance, adherence to production methods, and proper use of the geographical indication label. When necessary, expert support from public or private institutions may be requested.